The COVID-19 pandemic has raised awareness of the need to improve the food offered in aged care facilities. Part of the discussion revolves around the specific training of chefs in aged care kitchens.
Texture modification, the need for pureed food, a focus on healthy food for the elderly and the impact of conditions such as dementia and dysphagia on diet and appetite are all underrepresented in food-skills training. Fortunately, several education providers have responded by including new training modules/courses on Aged Care foodservice. The addition of such training will help improve foodservice in Aged Care.
Another big challenge in the kitchen is always going to be budget allocations. Equipment upgrades for kitchens, increased and flexible food budgets and equipment upgrades also need addressing. In Australia, these were hot topics in the findings of the Royal Commission. This year could see work done in the sector in Australia towards re-assigning resources and providing budget increases to all aspects of food in Aged Care.
How much and where the aged eat have been identified as needing improvement to understand poor appetite, including suitable foods and proper support at mealtimes. Residents with dementia, for example, often find it challenging to sit and eat. Some facilities have found that a transition to finger food offerings has helped some residents from low or no appetite to eating well and eating more.
The presentation of food and even the dining room ambience have come under scrutiny. Table settings, sound, lighting, plating, and aroma all play a part in helping older adults eat well.
